Roasted garlic white bean dip not only tastes delicious, but it is super simple to make too. This 5-ingredient dip is made by blending canned white beans with garlic, lemon zest and juice, olive oil and creme fraiche to make a wonderful smooth and creamy textured dip.
Any recipe that can be made with a few simple ingredients that most of use have in our larders at home is a winner for me. I always have a tin of white beans in my cupboards and this easy white bean dip is a quick and tasty use for them.
Once you have made this best white bean dip you will find a whole host of uses for it. Scoop it up with pitta chips or carrot sticks, add it to your sandwiches and salads or any lunch or dinner main as a great tasting side.
I am always looking at ways to introduce healthy snacks to my kids and I find that a great way of getting them to up their 5-a-day is to make veggie sticks and dip.
Making your own dips, means that you know exactly what is going into them. There is no added sugar or preservatives in this easy white bean dip.
What is white bean dip made with?
White bean dip is made with white beans, olive oil and fresh lemon juice and zest. I have also added some creme fraiche to make the dip extra silky and creamy.
Why you’ll love this roasted garlic white bean dip recipe:
- Made with only 5 ingredients and a little seasoning, this dip can be made in minutes.
- Make ahead earlier in the day and store in the fridge until you are ready to serve.
- Feeding a crowd this recipe can be easily doubled up. Or make one batch now and freeze some for later!
How to make White Bean Dip:
- Preheat the oven to 200C/180CFan.
- Peel the garlic cloves and place into a large square of kitchen foil.
- Drizzle over the olive oil and bunch the kitchen foil up to make a parcel around the garlic.
- Place the foil parcel into the oven and roast the garlic for 25-30 minutes.
- Once roasted remove the foil parcel from the oven and set the garlic aside to cool a little.
- Now finely grate the zest of a lemon and also juice the lemon.
- Meanwhile drain and rinse the white beans and place them into the bowl of a food processor or high speed blender.
- Add the roasted garlic, creme fraiche, lemon zest and juice. Blitz together to combine.
- Now drizzle in the olive oil, adding it gradually. Use the pulse function to incorporate the oil until you reach the desired consistency.
- Season to taste with salt and black pepper and then pour into a large serving bowl.
- Store in the fridge until ready to serve.
Recipe ingredients & substitutions:
- GARLIC: I like to roast the garlic, rather than adding it raw as it softens the flavour. Garlic is entirely optional so if you prefer, leave it out and you’ll still have a great tasting lemon white bean dip.
- OIL: I use extra-virgin olive oil to both roast the garlic and added to the dip. Extra virgin olive oil has the best flavour, but you can use regular olive oil or a rapeseed oil if you prefer.
- WHITE BEANS: for ease I use 2 x 400g cans of cannellini beans. You can use any variety of canned white bean: cannellini; butter beans; and haricot beans (navy beans in the US) are a good choice.
- LEMON: as I am using both the lemon juice and finely grated zest I would recommend using unwaxed lemons.
- CREME FRAICHE: adds a creamy element which makes a silky smooth dip. You could also use Greek yogurt or sour cream.
Recipe variations:
Using this recipe as a base you can really play with the flavours. Here are some ideas:
- Spice things up and add a few de-seeded red chillies to roast alongside the garlic, before adding to the dip.
- Fresh herbs make a great addition. You can either blend them through the dip. However, I prefer to chops them and stir them through at the end. Parsley, chives, thyme, mint, basil, tarragon and dill would all work great.
- Blend through some veggies for example add some roasted red peppers from a jar or add some fresh avocado.
- To make a vegan white bean dip swap the creme fraiche for dairy free Greek yogurt instead.
Serving suggestions:
This delicious dip makes a great appetiser and tastes great served with vegetable sticks or a crudite platter, toasted pitta breads, sliced baguette, crackers, or your favourite crisps and chips.
However, it is really versatile too. I’ve served this dip as part of a main meal as a veggie side with both grilled chicken and fish dishes. Or how about using it as a base for some cumin roasted carrots like I’ve done below.
Can white bean dip be made ahead?
This roasted garlic white bean dip is a great make ahead dip.
- Fridge: this easy white bean dip can be made a day ahead of time and stored in a covered container in the fridge until you are ready to serve. Leftovers can be stored in the fridge for 2-3 days.
- Freezer: you can also store this dip in an airtight container in the freezer for up to 3 months. Creme Fraiche freezes well, compared with other dairy products, particularly when whipped together with other ingredients. It doesn’t split when defrosted. Defrost in the fridge before serving.
Useful hints and tips:
- A food processor or blender makes light work of this dip. If you don’t have either, then you can use a stick blender instead. Perhaps just reduce the amount you put into the bowl and blend in batches.
- For a dairy free/vegan dip swap the creme fraiche for some dairy free Greek yogurt instead.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
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Additional recipe suggestions:
If you like this recipe then try some of our other great tasting dips and dressing recipes:
- Creamy Horseradish Dressing
- Lemon & Tahini Dressing
- Homemade Mayonnaise
- Easy Baba Ganoush
- Creamy Hummus
- Roasted Carrot Hummus
- Beetroot Hummus
Equipment
- 1 food processor or blender
Ingredients
Roasted garlic
- 8 cloves garlic (peeled)
- 2 tbsp extra-virgin olive oil
Finish the dip
- 800 g canned white beans (drained and rinsed)
- 1 lemon (juice and finely grated zest)
- 100 g creme fraiche
- 40 g extra-virgin olive oil
- salt & pepper
Instructions
- Preheat the oven to 200C/180CFan.
- Peel the garlic cloves and place into a large square of kitchen foil. Drizzle over the olive oil and bunch the kitchen foil up to make a parcel around the garlic.
- Place the foil parcel into the oven and roast the garlic for 25-30 minutes. Once roasted remove the foil parcel from the oven and set the garlic aside to cool a little.
- Meanwhile drain and rinse the white beans and place them into the bowl of a food processor or high speed blender.
- Add the roasted garlic, creme fraiche, lemon zest and juice. Blitz together to combine.
- Now drizzle in the olive oil, adding it gradually. Use the pulse function to incorporate the oil until you reach the desired consistency.
- Season to taste with salt and black pepper and then pour into a large serving bowl. Store in the fridge until ready to serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Cat
I love this as an alternative to hummus. I also measure the amount of garlic with my heart, because I love a garlicy dip!
Lesley
Thank you Cat, you will love this creamy smooth dip as it has a great roasted garlic flavour.
Kate - Gluten Free Alchemist
Goodness! How delicious does this look and so simple too. Perfect for summer xx
Lesley
Thank you Kate, it is the perfect summer dip with a bowl of crisp veggies.
Janice
This is perfect for lazy summer days, so simple but full of flavour.
Lesley
Thank you Janice, it is indeed the perfect lazy summer lunch.
nancy
this white bean dip is my favourite go to. I was so tired of hummus! What a wonderful garlicky recipe!
Lesley
Thank you Nancy, there is plenty garlic and lemon in this dip and it makes a great change to hummus.
Choclette
Love bean dips and your sounds totally dreamy with the addition of crème fraîche. The lemon sounds lovely too. Ooh, I do love dips.
Lesley
Me too Choclette, I add dips and sauces to many dishes. This one I love with a bowl of crunchy veg.